Okay, ya’ll — seaweed cookies for French Fridays with Dorie. I’m actually okay with that, in fact, I thought I would even like them. But, I just thought they were too salty. One thing I did do was add a mix of black and white sesame seeds to about half of them and I thought those were kind of good, jwa did too.
But really, this is not one I would probably make again. In fact, just tonight I asked jwa if he wanted another cookie and he was all, “No, that’s okay, I had one at lunch.” When was the last time you skipped an evening cookie (a super small one, even) because you had one at lunch? Exactly. Anywho…
1. I halved the recipe (yes, I halved the egg yolk too) and I only got about 15 cookies. I don’t see how a full recipe could possibly make 70 cookies? Did anyone get even close to that?
2. Like I mentioned above, I added sesame seeds to the tops of about half before baking. Those weren’t too bad.
3. My dough was very crumbly (even after refrigerating for a few hours). I’m assuming I just . . . → Read More: FFwD: David’s Seaweed Sablés
This right here is a great dinner. Or a lunch even, in fact that’s what I made it for mainly, a lunch for both jwa and I to bring to work the next day. So awesome. It’s salty and spicy and basil-y. And a great vehicle for Spring asparagus.
I altered this a bit in that I decreased the chicken and asparagus a little but kept the sauce measurements the same. Because you need extra sauce to soak into the rice. You just do. Okay, on with the delicious stir-fry!
Chicken Stir-Fry with Asparagus and Almonds
Adapted from Food & Wine magazine — 2-3 servings
1/3 cup slivered almonds
3/4 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 tbsp Asian fish sauce
2 tbsp peanut oil
1/2 cup chicken stock or low-sodium broth
3/4 pound asparagus, sliced on the diagonal, 1 inch thick
1 tbsp oyster sauce
1 tbsp fresh lime juice
1/8 teaspoon cayenne pepper
1/4 cup chopped basil
2 tbsp chopped chives
Freshly ground black pepper
Preheat the oven to 350°F. Spread the almonds out on a small baking dish and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
. . . → Read More: Chicken Stir-Fry with Asparagus and Almonds
Hey! Look! It’s another egg post. This was an experiment from Easter that I think turned out quite well. I wanted to do something with eggs, but not necessarily dye them so I went with tea marbling, which I’ve always wanted to try. After peeling them and marveling at the marbled design, I decided to turn my Tea-Marbled Eggs into deviled eggs.
And even better, I had everything at home to make them (even the Lapsang souchong tea, as I used to work at a tea company and still have TONS of tea lying about). But, if you don’t have that specific black tea, I think you could use any black tea and get the same marbling results. (The taste will be a little different, of course, as Lapsang souchong is a smokey tasting tea).
Tea-Marbled Deviled Eggs with Soy Balsamic Mayonnaise
Adapted from a recipe in Gourmet Magazine.
6 large eggs *
1/4 cup + 2 Tbsp soy sauce
1 tbsp sugar
1 1/2 cups water
2 tsp Lapsang souchong tea
1 tsp balsamic vinegar, or to taste
1/4 cup mayonnaise
salt & pepper to taste
garnish: sesame seeds
Cover eggs with cold water by 1 inch in . . . → Read More: Tea-Marbled Deviled Eggs with Soy Balsamic Mayonnaise
This…was really good. I feel like I had to futz with it a little bit to get it where I wanted it, but once I did, it was awesome. I added ginger and a little fish sauce. Also a drop or two of chili oil for garnish. When making this, use the basic recipe as a guide but then play around a bit with the ratios of miso to liquids and the amount of blending you do (with a stick blender, or even mashing the potatoes against the side of the pot), as you want.
The original recipe called for clams by the dozen, but my clams happened to be really small so I ended up with a lot less clam than I wanted. I’d suggest procuring the clams by weight. A pound works well for 3-4 servings (as listed below).
Miso-Ginger Clam Chowder with Cilantro Oil
Adapted from a recipe in Food & Wine Magazine
1/2 cup dry white wine
1 lb littleneck clams, scrubbed
1 tbsp unsalted butter
3 strips bacon, diced
1/2 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely diced
1 carrot, finely diced
1/4 tsp dried thyme
1 1/2 tablespoons white miso paste
1/2 cup heavy cream
1-inch piece of ginger, . . . → Read More: Miso-Ginger Clam Chowder with Cilantro Oil
In lieu of French Fridays with Dorie this week, which sounded delicious of course, I’ve opted instead to post about this awesome steak salad I made for dinner the other night. As someone who eats red meat pretty rarely (maybe a couple of times a month), I like to make it count. Kind of exactly like the steak in this meal.
The mint and cilantro work really well with all of the flavors here and if you can get a nice crust on your steak you will be rewarded greatly. This is definitely going into the rotation of one of those twice-a-month red meat meals and it’s definitely quick enough to make after coming home from work. Win-win.
Southeast Asian Steak Salad
Adapted from a recipe in Gourmet Magazine
3 cups baby spinach leaves
1/4 cup sliced red onion
1 red or orange bell pepper, sliced
1/2 cup thinly sliced broccoli florets
1 large garlic clove, minced
2 tbsp fresh lime juice
1 tbsp soy sauce
2 tbsp canola or olive oil (plus a tablespoon or so more for cooking the steak)
2 tsp Asian fish sauce
1/2 tsp sugar
a few dashes of sriracha or tabasco
1 1/4-inch-thick rib-eye steak (about 3/4 pound)
1/4 cup fresh mint leaves
1/4 cup . . . → Read More: Southeast Asian Steak Salad